Wash the neck and giblets then place them in a medium-sized saucepan and add the rest of the ingredients along with 900 ml water.
Bring everything up to the boil, skim off any scum that rises to the surface, then turn the heat down to a gentle simmer.
Put a lid half on the pan and simmer for 1½-2 hours.
After that, strain the stock and bring back up to simmering point before making gravy.

Notes :
If using duck or pheasant giblets instead of goose giblets in this recipe, you will only need 570 ml water.